Between you and me, all cookie dough is edible in my eyes :) However! Eating uncooked eggs can lead to food poisoning if it carries harmful bacteria, so it's best to make edible cookie dough if you aren't planning on baking the dough.
Super easy! Super fast! Super yummy!
Description
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick, 4 ounces) of unsalted butter (softened to room temperature)
1/2 cup packed light or dark brown sugar
4 tablespoons granulated sugar
4 tablespoons whole milk (at room temperature)
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
Instructions
In a medium size bowl, mix the flour, baking soda, and sea salt. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed using a hand-held or stand mixer for about 2 minutes (until smooth and creamy). Beat in the whole milk and vanilla.
Add the dry ingredients to the bowl and beat on low speed until combined.
Pour in the chocolate chips and mix using a wooden spoon.
If saving the dough, cover the bowl with plastic wrap or aluminum foil and refrigerate.
Notes
Make ahead instructions: You can make this cookie dough and keep it in the refrigerator for up to 3-4 days. Dough can also be frozen for up to 2 months.
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